I was craving dessert tonight and wanted something that could easily be shared with friends, so I made these simple cookies. They're delicious and very easy to make. The flavours balance each other perfectly. The rose water is present without being overwhelming. I like them a lot.
Ghraibi
Slightly adapted from Our Syria by Itab Azzam and Dina Mousawi
Ingredients
- 75g unsalted butter
- 75g icing (powdered/confectioners') sugar
- 1 tsp. rose water
- 1 tsp. vanilla extract
- 150g all-purpose flour
- 1 egg white
- 1 Tbsp. neutral oil
- 15-20 shelled pistachios
Directions
- Warm the butter until very soft and beginning to melt.
- Sift in the icing sugar and beat with a wooden spoon until fully incorporated. It may seem dry at first, but if you keep stirring it will form a smooth, buttery paste.
- Stir in rose water and vanilla.
- Mix in the flour, egg white, and oil.
- Knead for a few minutes, adding a little more oil if the dough is too dry.
- Cover and chill for 30 minutes.
- Preheat oven to 180°C (350°F).
- Shape the dough into several small balls and place on a lined baking sheet. You should get 15-20 in all.
- Slightly flatten the balls and press a pistachio into the top of each one.
- Bake at 180°C (350°F) for 12-13 minutes. The cookies should still be pale and very nearly the same colour after baking as before.
- Best enjoyed fresh!
No comments:
Post a Comment